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Iberico Pork Loin with Piquillo Peppers Sauce

1368 Views Posted on: 02/03/2021
 

Description:
This ever-so-simple Tapa is a knock-out with juicy Pork steaks topped with gooey Manchego Cheese and rich, creamy Pimiento de Piquillo Sauce. Leftover sauce can be used on pasta, sandwiches or just as a dip for good crusty bread.

Recipe method:

  • First make the Pimiento de Piquillo Sauce - finely dice the onion and fry in 1tbsp olive oil for around 10 minutes over a medium heat.
  • Add the crushed clove of garlic and the diced Pimientos de Piquillo.
  • Mix well and cook for around 5 minutes.
  • Add the single cream and stir to incorporate.
  • Cook for a further 2 minutes and then remove the mixture from the heat.
  • Pour into a deep bowl or pot and blend with a handheld blender. Optional – pass the blended mixture through a fine sieve for a silky smooth sauce.
  • Fry the pork steaks on a medium heat in 2 tbsp olive oil for around 3 minutes on each side until golden brown.
  • Add two slices of Manchego Cheese to each steak and cover the pan with a lid. Cook until the cheese is semi-melted.
  • Meanwhile, cut the buns in half and toast.
  • Assemble your Tapa by spreading a small amount of Pimiento de Piquillo Sauce on half of a bun, followed by the pork and cheese.
  • Top with a generous amount of Pimiento de Piquillo Sauce.


Ingredients and quantities:

1 small onion
Olive oil
1 clove of garlic
5 Pimientos de Piquillo
220ml / 7fl oz single cream
4 pork steaks
8 slices (approx. 100grams / 3oz) cured Manchego Cheese
2 ciabatta buns or similar

 
Tags : Iberico pork, Meat recipe, Piquillo peppers recipe, Steak recipe
Posted in: Regional

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